Nuclear magnetic resonance water relaxation time changes in bananas during ripening: A new mechanism

Journal of the Science of Food and Agriculture

Volumn 90, Issue 12, 2010, Pages 2052-2057

  Ribeiro, Fayene Zeferino ^a,b   Marconcini, Lucinéia Vizzotto ^a   de Toledo, Ingrid Bertoni ^c   de Vasconcellos Azeredo, Rodrigo Bagueira ^c   Barbosa, Lucio Leonel ^a   Colnago, Luiz Alberto ^a  

^a EMBRAPA CERRADOS   (Brazil)

^b UNIVERSITY OF SÃO PAULO   (Brazil)

^c FLUMINENSE FEDERAL UNIVERSITY   (Brazil)

Author keywords

Banana ripening; Low resolution NMR; Paramagnetic ions; Water relaxation time

Indexed keywords

CATION; FERRIC ION; FERROUS ION; GALACTURONIC ACID; HEXURONIC ACID; OXYGEN; PECTIN; WATER;

ARTICLE; BANANA; CELL VACUOLE; FOOD HANDLING; FRUIT; HYDROLYSIS; METABOLISM; METHODOLOGY; NUCLEAR MAGNETIC RESONANCE SPECTROSCOPY; PHYSIOLOGY;

CATIONS; FERRIC COMPOUNDS; FERROUS COMPOUNDS; FOOD HANDLING; FRUIT; HEXURONIC ACIDS; HYDROLYSIS; MAGNETIC RESONANCE SPECTROSCOPY; MUSA; OXYGEN; PECTINS; VACUOLES; WATER;

EID: 77955967927     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.4051     Document Type: Article

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